- Cuttlefish with spinach, Monastic Recipe

Category: Mediterranean Diet, Monastic Recipes of Mount Athos.

Serves: 4

Preparation time: 1h 15min
Level: Easy

Cuttlefish with spinach, Monastic Recipe, Monastic Recipes of Mount Athos


Ingredients:

  • 1 kg cuttlefish,
  • 1 kg spinach,
  • 15 spring onions,
  • 1 bunch of dill,
  • 1 bunch of fennel, 
  • Some mint leaves,
  • 300 gr oil, ^eleon^ extra virgin olive oil $
  • Salt, 
  • Black pepper, 
  • Oregano, 
  • Cumin, 
  • Juice of 1 lemon 





Preparation:

  1. We poach the cuttlefish and we cut them in pieces as we like. 
  2. Then we clean, chop and wash the spinach well. We poach them to, just dip them in boiled water for a while. We get them out and drain them. 
  3. We clean and chop the spring onions, the dill and the fennel. We pour the olive oil in a pan or a tavas and we sauté the spring onions and the cuttlefish. 
  4. Then we add the spinach. 
  5. We add a spoonful of broth from the cuttlefish, as well as the salt. 
  6. When it comes to a boil, we add the dill and the fennel. We don’t pour much broth as the spinach will get its own liquid out and also it boils very quickly. 
  7. We add the spices and we lower the heat. We wait until all the liquids are evaporated and the food stays with its olive oil. 
  8. We add the lemon 1 minute before we remove from heat. 

We can add more lemon if we want it to be more sour.







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